Roasted Eggplant Pasta
This Roasted Eggplant Pasta is a sophisticated yet simple vegan dinner. Jammy, oven-roasted eggplant is paired with fresh zucchini ribbons and a rich, roasted garlic dressing. Topped with a zesty herb gremolata and toasted walnuts, this 10-ingredient meal is perfect for a flavorful weeknight feast.
Instructions
- 1
Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper. Peel eggplant (1 lb) in alternating strips, slice into 1.5-inch wedges, and toss with olive oil (2 tbsp), kosher salt (0.5 tsp), and black pepper (0.25 tsp).
- 2
Prepare garlic (1 bulb) by slicing off the top to expose cloves, rub with a little oil, and wrap in foil. Place the garlic packet on the baking sheet with the eggplant and roast for 25-35 minutes until the eggplant is golden and tender.
- 3
Cook pasta (8 oz) in a pot of generously salted boiling water according to package directions until al dente, then drain.
- 4
Prepare the gremolata by mixing finely chopped italian parsley (0.5 cup), fresh thyme (2 tsp), the zest of lemon (1), and a pinch of salt.
- 5
Use a vegetable peeler to shave zucchini (2) into wide ribbons, stopping once you reach the core.
- 6
Once roasted, squeeze the cloves from garlic (1 bulb) into a bowl. Mash with a fork and whisk in lemon juice (1.5 tbsp), salt, pepper, and extra virgin olive oil (3 tbsp) until emulsified.
- 7
Toss the hot pasta with zucchini (2) ribbons and the garlic dressing. Gently fold in the roasted eggplant. Serve topped with gremolata, walnuts (0.25 cup), and an optional drizzle of tahini (2 tbsp).
Nutrition Facts
Per portion